Clam Chowder-Red Lobster

Author: The Caldwells // Category:
2 1/2 cups water
3 cans (6.5 ounces each) minced clams, reserve liquid
1/2 cup all purpose flour1 teaspoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leafdash dried thyme
2 red potatoes, peeled and diced
1 cup diced celery
1 cup heavy cream

Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, pepper, bay leaf, and thyme. Turn to medium heat. When water begins to bubble, add the potatoes and continue to cook for 5 min. Stir ten to keep the potatoes from sticking to the pan. Add the clams and celery to the saucepan and cook for 10 min., stirring often. Add the cream and cook for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt.
Yields: 5 servings

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